Turkey & Vegetable Bake

Heat oven to 375ºF. Brown meat in a large skillet. Add mushrooms and onions; cook 8–10 minutes or until the liquid from the mushrooms evaporates, stirring occasionally. Stir in peas and carrots and soup; bring to a boil. Sprinkle with thyme, salt, and pepper. Add Velveeta; stir. Remove from heat. Transfer mixture to 8×8 baking dish or pie plate.

Unroll the biscuits. Working with one biscuit at a time, roll between your hands to form a snake-like shape. Coil around in a circle and place on the casserole. Continue with the rest of the biscuits until all 10 are evenly spaced on top of the turkey mixture.

Bake for 12–15 minutes or until biscuits are golden brown. Let sit 5 minutes before serving.